Vegetarian endive mash by master chef Robert Kranenborg
A recipe for endive mash? Leave that to master chef Robert Kranenborg! He created this recipe especially in honor of the new Dutch potato harvest of 2020. Not only will he soon be handing out a thousand portions of his mash in Amsterdam, but he also secretly hopes that many families will start preparing it at home.
This endive mash is already delicious with the vinaigrette, but Robert Kranenborg has also included a recipe for a divine vegetarian gravy. That immediately gives the mash a touch of luxury.
Endive mash
Peel the potatoes and place them just under water. Bring the potatoes to a boil and cook them until tender, about 20 minutes. Let them steam for a moment.
Make a vinaigrette from mustard, pepper, salt, vinegar, and rapeseed oil.
Cut the endive and wash in ice-cold water. This makes the endive extra crisp. Dry in a salad spinner or by shaking it out in a clean tea towel.
Cut the butter into small cubes. Toss the endive with the vinaigrette and mash it into the still-hot potatoes.
Grilled vegetable gravy
Mix 375 grams of celeriac (in pieces) with oil and roast in the oven until dark brown (about 30 minutes). Then mix the celeriac with a liter of water.
Bring the water to a boil and remove it from the heat. Let the pan steep for a good half hour with the lid on.
Now heat the oil in a pan. Sauté the shallot, carrot, celery, and the remaining celeriac until lightly caramelized.
Add the tomato and let the pan cook down gently. Now strain the celeriac liquid into the rest. Let everything simmer slowly and reduce. Pour the sauce through a sieve.
You can reduce the sauce further to intensify the flavor. Once you have achieved the desired result, season the sauce with sherry vinegar and salt.
If necessary, you can thicken the sauce with cornstarch.